There are numerous types of laksa in Singapore– from the tamarind-tang of Penang Laksa to the curry-like Sarawak Laksa. However none is more popular compared to the home-grown Katong Laksa.
Katong Laksa is motivated by the Peranakans (Straits Chinese) that live in the Katong location. It has a hot soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, as well as covered with ingredients like cockles, prawns and fishcake.
Its defining particular is the noodles: thick vermicelli cut into shorter pieces that can be conveniently drunk up with a spoon. At some stalls, you only obtain a spoon to eat the laksa– no chopsticks needed.
The taste is so popular that Katong Laksa has travelled past the east to reach every corner in Singapore, as a result of franchising and resourceful laksa stalls duplicating the flavours.
Throughout the years, many are puzzled about its credibility as every stall in Katong declares to be the initial.
There is the more prominent ‘janggut’ variation, named after the hawker who grows a couple of hairs from a mole listed below his chin, hence his label, ‘janggut’– which indicates beard in Malay. This delay, helmed by his household, currently runs from Queensway Shopping center.
There are additionally much less hair-profile stalls along the Katong stretch, all offering the very same tasting meal that has concerned define the Singapore laksa. The distinction is that typical laksa requires chopsticks to scoop up the uncut noodles.
More exclusive Singapore Laksa Information Visit : http://ieatandeat.com/3-best-laksa-in-singapore/